Eggless Quiche with Sun-Dried Tomatoes & Greens


Eggless Quiche with Sun-Dried Tomatoes & Greens

No brunch is complete without quiche, right? Just like a cake, all you need to do with a quiche is mix and bake and voilá, you can feed an entire crowd. But what if you’re vegan? You can actually use tofu for filling instead of egg, but because tofu has no flavor of its own you have to add a lot of strong flavors like olives and sundried tomatoes. I also like to add some nutritional yeast to the mix, as it brings a bit of creaminess, and turmeric for the traditional yellow color. (Quiche also makes great leftovers, just heat whatever’s left in the oven the next day and throw together a salad for a quick and healthy lunch!)

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Allergens: Soy
  • Servings: 8



  • 1 tablespoon ground flaxseeds
  • 2 1/2 tablespoons water
  • 1 cup almond flour or almond meal
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1-2 tablespoons water (or as needed)


  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 cup sun-dried tomatoes (chopped)
  • 1/2 cup black olives (chopped)
  • 1 cup baby spinach (chopped)
  • 1 14-ounce block firm tofu (drained, pressed, excess water removed)
  • 2 tablespoons unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • Salt (to taste)


  1. To make crust (which can be made ahead of time), preheat oven to 350 degrees F and lightly grease 9-inch quiche pan or 9-inch pie pan.

  2. In small bowl, combine ground flaxseeds and water. Set aside.

  3. In food processor, add almond flour or almond meal, all-purpose flour, and salt, and pulse to combine.

  4. While food processor is running, slowly drizzle olive oil in flaxseed/water mix. Add 1-2 tablespoons water as needed until dough sticks together when pressed between your fingers.

  5. Crumble dough into pan and press mixture evenly on bottom and up sides of pan, pressing firmly and evenly.

  6. Poke few holes in bottom of crust, then bake for 12 minutes.

  7. While crust is baking, to make filling, increase oven temperature to 375 degrees F.

  8. In medium skillet, saute garlic and sun-dried tomatoes over medium heat for 3-4 minutes.

  9. Add spinach and olives and stir until spinach wilts. Remove from heat and set aside.

  10. In food processor, add drained tofu, unsweetened almond milk, nutritional yeast, onion powder, turmeric, and salt, blending until very smooth and scraping down sides as needed.

  11. Add cooked vegetable mixture and pulse few times to combine. (Don’t over-blend; you want there to be lot of texture left.)

  12. Remove crust from oven when done, pour filling into crust, and spread evenly using spatula.

  13. Put back in oven and bake until firm to touch (about 35 minutes).

  14. Cool for 10-15 minutes before slicing, then serve with salad like my Raspberry Spinach Salad!